Herb Roasted Potato Crisps
A delicious and healthier way to prepare potatoes and still get that great taste. You don’t even have to peel these potatoes! Just clean, slice, sprinkle with herbs and bake.
Using a brush and water,
scrub the potatoes clean.
Brush a generous coating of olive
oil onto a large baking sheet.
Slice potatoes into 1/4” thick slices.
Lay potato slices flat on the
prepared baking sheet.
Brush a thin coating of olive oil
on the tops of the potato slices.
Combine the 3 salts and lightly sprinkle
them over the potatoes. Lightly coat the
potatoes with the rest of the ingredients
one at a time. Bake in a preheated
400 degree oven for 30 minutes.
After 20 minutes of baking, carefully turn
the potato slices over and finish baking
until tender and they start to brown.
Remove from the oven, place on a
serving plate and serve immediately.
Herb Roasted Potato Crisps
- 3 medium potatoes
- olive oil
- celery salt, to taste
- garlic salt, to taste
- onion salt, to taste
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dries thyme
- Preheat oven to 400 degrees.
- Using a scrub brush and water, clean the potatoes.
- Generously brush olive oil on a large baking sheet.
- Slice the potatoes 1/4” thick.
- Place the sliced potatoes flat on the baking sheet.
- Brush the tops of the potatoes with olive oil.
- Combine the salts and lightly sprinkle them over the potato slices.
- Sprinkle the pepper, oregano and thyme (one at a time) lightly over the potatoes.
- Bake for 20 minutes then carefully turn the potato slices over. Continue to bake about 10 minutes or until potatoes are tender and just start to lightly brown.
- Place on a serving plate and serve immediately.
Yum! I’m guessing these are like home-made potato ships, aye? Accept these potato crisps probably don’t have as much artificial flavors and sulfates in them as potato chips do 😀
That’s correct and there is no artificial flavor what so ever. Just potatoes and herbs. I used herbs I dehydrated from my garden Thanks!
Sounds very good. I will have to try this as an alternative to fried potatoes on my cheat day. Carpe Diem!
Thank you we all love those cheat days!
Thanks I actually made these for our lunch..lol
They look so yum and gorgeous! 😉
Good companion for a burger!
You are so right!
They look delicious! I especially like the idea of adding oregano and thyme.
Thanks Linda I love to change the herbs each time for different flavor.
These sound wonderful, Diane! And way easier than the air fryer!
Thanks Jennifer! That is funny you say that because my husband said he would have used the air fryer too. But then I reminded him how his potatoes always seem to have spots that aren’t cooked properly because they touch. The only thing I would do differently with my recipe is slice with a slicer so they are all the same thickness (I don’t slice very even..lol).
Wow it all looks amazing! I must try some of your recipes soon. And thank you so much for following my blog. It really means a lot.
Thank you so much I am looking forward to seeing more of your blog!
Oh wow, how delish do those look??
Thanks Erica they are addicting!
They look delicious, so crunchy.
Thanks Chris you get so many chips from one potato!
I cooked these yesterday. Yes, you do get a lot from each potato. And really yummy..
Awesome I am glad you liked them. Play around with your favorite herbs to get a different flavor each time.
Nice potato crisps😀😀
Thank you so much!
Keeping on the skin is key…scrumptious.
I agree Matt!
All the flavorings must make these be a bang, instead of just plain salt.
Yes there was so much flavor. It was a nice change! Thanks so much!
Looks so yummy! Nobody could say no to such a flavorful potato chips.
Thank you Megala!
Oooh. That’s like adult potato chips. My kids probably wouldn’t go for it, but I could make some plain ones on the side.
Oh yes make them the same way except no herbs and use regular salt.
That’s the way to eat potatoes, none of that Plain-Jane mashed potato stuff!
You are so right! Nice to actually have flavor. Thanks Linda!
I was going to say that my mom made something similar and called them “Company Potatoes” … I Googled to see if that image looked the same but it did not. Hers were sliced and onions in them, herbs/spices and then bread crumbs on top and then baked so they got really crispy. Maybe that version was a “Canadian thing”?
Not just a Canadian thing. Those have been made for years around here. I’m thinking they had sour cream in them but not sure.
OK, because when I Googled it looked different – as the “baby” in the family I got to eat the crisp off the top when the foil paper was removed … always crispy up top. That was right up there with licking the beaters!
I grew up on a large farm in England we had two fields of Potato Maris Piper for the house and staff. One bad autumn in 1959 the fields became lakes. My father never a quiter rang Smiths crisps factory and they took the lot at top price. Water is needed to swell that spud in order to make a fatter profit .one potato makes 3 bags of sold crisps that way. i learned economy before I was school age .I will use your idea but it is not much different than mine only i leave my peeled spuds in water over night sliced. Before doing all you say then in oven s you say. Result is just right for a bag of crisps with sea salt only.
Now I have to try the overnight in water trick! I put potatoes in water but only because I peel them early and don’t want them to turn brown. Thank you!!!
You are my new best friend…lol You are so kind Jess!